Page:The White House Cook Book.djvu/194

 172 SAUCES AND DRESSINGS-SALADS.

per, a quarter of a teaspoonful of cayenne pepper, a gill of vinegar, and the mashed yolks of two hard-boiled eggs. Mix a small portion of the dressing with the celery and meat, and turn the remainder over all. Garnish with the green tops of celery and a hard-boiled

egg. cut into thin rings.

FISH SALAD.

TAKE a fresh white fish or trout, boil and chop it, but not too fine ; put with the same quantity of chopped cabbage, celery or lettuce ; sea- son the same as chicken salad. Garnish with the tender leaves of the

heart of lettuce.

OYSTER SALAD.

DRAIN the liquor from a quart of fresh oysters. Put them in hot vinegar enough to cover them placed over the fire; let them remain until plump, but not cooked; then drop them immediately in cold water, drain off, and mix with them two pickled cucumbers cut fine, also a quart of celery cut in dice pieces, some seasoning of salt and pepper. Mix all well together, tossing up with a silver fork. Pour over the whole a " Mayonnaise dressing." Garnish with celery tips and slices of hard-boiled eggs arranged tastefully.

DUTCH SALAD.

WASH, split and bone a dozen anchovies, and roll each one up; wash, split and bone one herring, and cut it up into small pieces ; cut up into dice an equal quantity of Bologna or Lyons sausage, or of smoked ham and sausages ; also, an equal quantity of the breast of cold roast fowl, or veal ; add likewise, always in the same quantity, and cut into dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in larger dice, and in quantity according to taste, but at least thrice as much potato as anything else; add a tablespoonful of capers, the yolks and whites of some hard-boiled eggs, minced separately, and a dozen stoned olives ; mix all the ingredients well together, reserving the olives and anchovies to ornament the top of the bowl ; beat up to- gether oil and Tarragon vinegar with white pepper and French mus- tard to taste ; pour this over the salad and serve.

HAM SALAD.

TAKE cold boiled ham, fat and lean together, chop it until it is thoroughly mixed and the pieces are about the size of peas ; then add

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